The cellar

Second fermentation and "prise de mousse"
After the bottling, bottles are taken down to the cellar where they are stored on slats. In the darkness of the cellar, the yeast added to the wine will convert the sugar into alcohol and carbon dioxide. This process is called "Prise de mousse".This second fermentation occurs very gently in order to obtain a light and persistent "mousse".

The Ageing process
The ageing process is highly regulated too.
It is required to last for a minimum of 15 months after bottling for non-vintage Champagnes, 3 years of ageing are required for vintage Champagnes. The ageing time may vary according to the quality of the wine.

The riddling
The bottles benefit from a long resting time during which the aromas become more distinctive, this is when the Champagne develops its "goodness".
Nonetheless, the second fermentation created a deposit which rests on the side of the bottle while the ageing process occurred. The bottles are placed on racks to be riddled each day for approximately one month. The riddling technique consists of providing each bottle with a rotative movement. Thus the deposit is gradually detached and concentrates in the neck of the bottle. The latter is progressively brought to a vertical position. With the use of the gyropallet the riddling is automated. Managed with a computerized system it is set to work at regular intervals. With the gyropallets the riddling is completed in one week.
FranšaisEnglish Welcome Region The Grape Varieties Our Champagnes Contact The work in the vineyards The Wine Harvest The Vinification The Cellar The Disgorging The Packaging The Bottles